Can I use a different flavor of soda instead of 7UP?

Absolutely. Any lemon-lime soda will work, and even ginger ale or Sprite are good choices. Just make sure it’s carbonated for the best fluffy crumb.

Can I bake this cake in advance for a party?

Definitely! In fact, this cake improves as it sits—the flavors meld beautifully. Make it up to two days ahead and store covered in the fridge.

What if I don’t like coconut?

No problem at all. The cake is still delicious without coconut. Substitute chopped nuts if you’d like, or leave it out entirely for a pure pineapple finish.

Can I use fresh pineapple instead of canned?

You can try, but canned pineapple is preferred here for its extra juiciness and sweetness. If you use fresh, pulse it with its juices in the food processor and measure to equal the weight and liquid of the canned version.

Pineapple 7UP Sheet Cake Recipe

Description

This Pineapple 7UP Sheet Cake is a deliciously moist and fluffy dessert made with yellow cake mix and 7UP soda, topped with a sweet and tangy pineapple-coconut topping. The easy, crowd-pleasing cake is perfect for gatherings and brings a bright, tropical twist to classic sheet cake.

Ingredients

Units Scale

For the Cake:

1 box yellow cake mix
1 small box vanilla instant pudding (3.5 ounces)
4 large eggs
3/4 cup vegetable oil
1 1/4 cups 7UP soda

For the Pineapple Topping:

1 1/2 cups sugar
2 tablespoons all-purpose flour
2 large eggs (beaten)
1/2 cup butter
20 ounces crushed pineapple (with juice)
1/2 cup shredded coconut

Cook Mode Prevent your screen from going dark

Instructions

Prep the Oven and Pan: Preheat the oven to 350º Fahrenheit. Spray a 9×13-inch baking pan with cooking spray to ensure the cake does not stick.
Mix the Cake Batter: In a large bowl, combine yellow cake mix, vanilla instant pudding, eggs, and vegetable oil. Beat the mixture until it becomes light and fluffy, then add the 7UP soda and beat well to incorporate fully.
Bake the Cake: Pour the prepared batter into the greased baking pan. Bake for 30-35 minutes, or until the center of the cake springs back when lightly touched. Remove the cake from the oven but keep it in the pan.
Prepare Pineapple Topping: While the cake is baking, combine the sugar and flour in a saucepan. Stir in the beaten eggs, butter, and crushed pineapple (with juice). Cook the mixture over low heat, stirring constantly, until it thickens.
Add Coconut: Remove the thickened pineapple topping from the heat and stir in the shredded coconut until evenly distributed.
Top the Warm Cake: Immediately spread the pineapple-coconut topping evenly over the warm cake while it is still in the pan.
Cool and Serve: Place the cake on a wire rack to cool completely. Once cooled, slice and serve; it’s especially delicious with whipped cream on top.
Store: Store the cake in an airtight container in the refrigerator to keep it fresh.

Notes

If you notice small pieces of egg in the topping, temper the eggs to prevent this. Heat the sugar, flour, butter, and pineapple in the saucepan first. When hot, add about 1/3 cup of the mixture to the beaten eggs, whisking well, then slowly add this back to the pan while continuously whisking.
The cake is best served chilled with whipped cream.
Make sure to use crushed pineapple with the juice for the right consistency and flavor.

Nutrition

Serving Size: 1 slice (1/15 of cake)
Calories: 390
Sugar: 38g
Sodium: 340mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 4g
Cholesterol: 72mg